Fresh Corn Salad

Not new, just a solid version of one of the best tastes of summer. Chilled, served alongside BBQ, grilled meats, steamed crabs or shrimp - most excellent combinations. Make this when sweet corn is 12 ears for a buck & make a big batch - it keeps well & gets eaten up fast! This recipe is from The Wichita Eagle - those folks know what to do with sweet summer corn!

• Ready In: 13 mins
• Serves: 6

Ingredients

• 2  cups corn kernels, cut from three cobs
• 1  tomatoes, chopped (large)
• 14  ounces black beans, cooked, rinsed, drained
• 1  onion, diced (small)
• 1⁄2 cup cilantro, chopped
• 2  tablespoons red wine vinegar
• 1  garlic clove, minced
•  salt, to taste
•  black pepper, to taste
• 4  tablespoons olive oil

Directions

1. Cut the kernels from cobs and put them in a pot of boiling water to cover for one minute. Drain and run cold water over the kernels. Set aside to cool. (Frozen corn also can be used.).
2. Make the vinaigrette by combining red wine vinegar, garlic clove, salt and pepper and whisking in the oil at the end gradually.
3. Put the beans, tomatoes, onion and cilantro in a bowl and pour half of the dressing over it. Toss gently. Add the corn and pour remaining half of dressing over it. Toss gently. Salad can be served immediately or chilled.